Go Back
summer-tuna-crudo-josh-kemp-recipe

Summer Tuna Crudo

Print Recipe Pin Recipe

Ingredients
  

Tomato Water

  • 3 Basil Leaves
  • 2 Roma Tomatoes
  • 1 Clove Garlic
  • 1 Shallot
  • 1 Tbsp White Wine Vinegar
  • 1 Tbsp Neutral Oil Avocado oil suggested
  • 1 Pinch Kosher Salt
  • Fresh Cracked Pepper
  • 1/2 Tsp Smoked Paprika

Confit Garlic Oil

  • 2 Cloves Garlic Peeled and left whole
  • 4 Sprigs Rosemary
  • 4 Sprigs Thyme
  • 3 Bay Leaves
  • 3 Dried Chilis Or 2 Tsp of crushed red pepper flakes
  • Nuetral Oil Avocado oil suggested
  • 2 Tsp Kosher Salt

Tuna Crudo

  • 1/4 Lb Sushi Grade Tuna Sliced into 12 equally thin pieces
  • Tomato Water
  • 12 Thin Slices Tomatillo Can use green tomato if tomatillo is not available
  • 12 Thin Slices Mango
  • 24 Thin Slices Jalapeno Or fresno pepper
  • 4 Tbsp Shallots Thinly sliced, can also use young garlic
  • Micro Greens
  • 1/2 Cup Neutral Frying Oil Avocado, canola, etc.
  • Salt
  • Confit Garlic Oil

Instructions
 

Tomato Water

  • Blend all ingredients into a food processor, then strain through a fine mesh sieve or, preferably, a coffee filter. Chill liquid overnight or for as long as possible.

Confit Garlic

  • Preheat oven to 200° F.
  • Place the peeled garlic in an oven-safe baking dish with high walls. The dish should be small enough that the garlic is packed tight. Add the bay leaves, salt, and the desired amount of rosemary and thyme.
  • Cover all ingredients with neutral oil unless olive oil is preferred. Bake for 1.5 hours, but check at around 45 minutes to ensure a small amount of browning in the garlic bulbs and slow bubbles are forming in the oil.
  • Remove garlic from oven once the garlic is browned and soft but not crispy. Allow to cool before removing herbs, and place garlic bulbs and flavored oil in a glass dish or jar before storing in the fridge.
    Note: Additionally, you can move some of the flavored oil to a squeeze bottle or oil bottle for easy use later.

Summer Tuna Crudo

  • Keep sushi (sashimi) grade tuna refrigerated until all other ingredients are prepared and available for assembly.
  • Heat oil over medium heat or to 250 -275 degrees. Fry shallots or young garlic slices in batches until crispy and golden brown. Strain the crispy shallots and place them on a paper towel, salting immediately. Leave on paper towel to drain and crisp.
  • Remove tuna from the fridge, preferably still partially frozen, which makes slicing easier. Cut tuna into 12 thin equal slices.
  • Add a small amount of tomato water to the bottom of a flat-bottomed plate or dish with a lip. Add sliced tuna in a circular pattern, along with mango, tomatillo, and fresnos, on top of each piece. Add more tomato water if needed, but do not fully submerge the tuna.
  • Fill the center of the dish with micro greens and then cover the dish with the crispy shallot or young garlic right before serving.
  • Finish with confit garlic oil and serve immediately.

Notes

Chilling the serving dish will keep everything cooler longer. Also, consider having fresh
lime slices or other citrus available for that fresh citrus punch. Enjoy!